Easy Slow Cooker Honey Garlic Chicken Recipe #slowcooker #chicken #garlicchicken #chickenrecipe #easymeals #dinner

Slow Cooker Honey Garlic Chicken is a delicious and easy meal that my whole family loves!  Tender chicken cooked in a sweet and sticky sauce is perfect served over fluffy rice! #slowcooker #chicken #garlicchicken #chickenrecipe #easymeals #dinner

Ingredients:
2 tablespoons rice vinegar
4 Large bone-in Chicken Breasts skin removed
1/4 teaspoon red chili flakes
1/3 cup honey
5 cloves garlic minced
1 teaspoon sesame oil
1/2 cup low sodium soy sauce
1/3 cup hoisin sauce
2 teaspoons fresh ginger minced
1 small onion finely diced
2 tablespoons cornstarch

Instructions:

1. First, combine soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, fresh ginger, garlic, chopped onion and chili flakes.
2. Then, place chicken breasts in slow cooker and pour sauce on top. Cook on low for 4-5 hours.
3. Next, remove chicken from slow cooker and shred, set aside.
4. Then, in a small bowl, combine 3 tablespoons of water and cornstarch. Place liquid from slow cooker into a saucepan and bring to a boil. While stirring the liquid, add cornstarch mixture a little at a time and stir until thickened. Let boil 1 minute.
5. Next, pour sauce over shredded chicken and stir to combine.
6. Serve over rice with desired toppings and enjoy! 

NOTES:
You may not need all of the cornstarch mixture depending on how much liquid your chicken produces.

Easy Keto Chicken Tighs with Mushrooms Sauce Recipe #lowcarb #keto #chicken #chickenrecipe #dinner #easydinner

These boneless and skinless chicken thighs with mushrooms sauce is an easy, quick and keto recipe that´s deliciously creamy, and all made in one skillet. #lowcarb #keto #chicken #chickenrecipe #dinner #easydinner

Ingredients:
Chicken Thighs:
750 g boneless skinless chicken thighs around 5-6 fillets
1 fresh lemon juice
2 garlic cloves minced
1 tsp dried thyme
1 tsp Rosemary
1 tsp Salt
1/2 tsp cracked black pepper
2 tbsp olive oil
Creamy Mushrooms Sauce:
1 tbsp olive oil
250 g sliced fresh mushrooms
2 garlic cloves minced
1 tsp fresh parsley chopped
1 tsp dried thyme
1 tsp dried rosemary
1 cup Heavy Cream
1 tsp nutmeg
salt and black pepper
1/2 cup fresh parmesan cheese shredded

Instructions:
Chicken Thighs:

1. Pat chicken thighs dry with paper towel and trim off excess fat. Season the chicken thighs with lemon juice salt. Let it absorb the lemon juice for 15 minutes.
2. Combine the garlic cloves, thyme, rosemary, and pepper.
3. Coat the chicken evenly with the combined seasoning.
4. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness).
5. Transfer to a plate; set aside and keep warm.

Creamy Mushrooms Sauce:

1. On the same pan or skillet, put the olive oil and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).
2. Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
3. Stir in heavy cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Add nutmeg. Stir in the parmesan cheese and allow it to melt through the sauce for a further 4 minutes, while occasionally stirring.
4. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley and parmesan cheese. Serve immediately.
5. Serve and enjoy! 

The Best Loaded Green Bean Casserole Recipe #Greenbean #Casserole #dinner #thanksgiving #thanksgivingrecipe

The Best Loaded Green Bean Casserole is perfect for Thanksgiving. #Greenbean #Casserole #dinner #thanksgiving #thanksgivingrecipe

Ingredients:
4 tbsp. slices bacon, cut into 1/2" pieces
2 lb. green beans, trimmed
1 tsp. Worcestershire sauce
1 tsp. garlic powder
3 c. shredded cheddar, divided
1 tbsp. extra-virgin olive oil
1/4 c. all-purpose flour
3 c. whole milk
Kosher salt
Freshly ground black pepper
1 c. French's fried onions
2 tbsp. freshly chopped chives

Instructions:

1. First, preheat oven to 350°. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
2. Then, in a large, high-sided skillet over medium heat, heat oil. Cook bacon until crisp, 8 minutes. Remove bacon from skillet and drain on a paper towel lined plate.
3. Next, over medium heat, whisk in flour and cook until lightly golden and no longer raw, about 2 minutes. 
4. Then, add milk, Worcestershire, and garlic powder and bring up to a simmer, stirring occasionally. Let mixture thicken slightly, about 2 minutes, then whisk in 2 1/2 cups cheddar until completely melted. Season with salt and pepper and remove from heat.
5. Next, combine green beans and cheese sauce in a medium baking dish. Top with remaining cheddar and bake until warmed through and bubbling around the edges, about 20 minutes.
6. Then, top with bacon and fried onions and bake 5 minutes more. 
7. Garnish with chives before serving.
8. Serve and enjoy! 

The Amazing Crockpot Chicken Tacos Recipe #crockpot #crockpotchicken #chicken #taco #easyrecipe

The Amazing Crockpot Chicken Tacos are so easy to make, you'll wonder why you haven't been making them all along! #crockpot #crockpotchicken #chicken #taco #easyrecipe

Ingredients:
1 can (15-oz) black beans, rinsed and drained
1 tablespoon taco seasoning, or more to taste
1 pound boneless skinless chicken breast
1 jar (16-oz) salsa, use half of your jar for less saucy chicken; see notes for more info
1 onion, coarsely chopped
1 cup frozen corn
taco shells and toppings you like

Instructions:

1. First, place all ingredients EXCEPT for the taco shells and toppings in a 5-6 quart crockpot. Stir, making sure there's some sauce underneath the chicken so it doesn't end up sticking to the bottom.
2. Then, cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells and your favorite taco toppings.
3. Serve and enjoy! 

The Best Deviled Strawberries Recipe (Made with a Cheesecake Filling) #fingerfood #partyfood #holidayrecipes #cheesecake #strawberries

These sweet cream cheese stuffed strawberries are the most delightful finger food for just about any party. They're also fun for holiday! #fingerfood #partyfood #holidayrecipes #cheesecake #strawberries

Ingredients:
1/2 cup graham cracker crumbs
18-24 large strawberries
1 tsp vanilla extract
1 cup heavy whipping cream
1/3 cup sour cream
1 (8 ounce) package of cream cheese (softened)
2/3 cup white granulated sugar
1 tbsp fresh lemon juice (optional)

Instructions:

1. First, prep the strawberries by cutting off the stems and slicing them in half. Next, cut a small sliver off of the back of each strawberry half so that they sit up straight. Then use a small melon baller to carefully hollow out the middle (you don't need to take out much, just make a small enough indent so that the cream cheese filling doesn't slide off). *Pictorial Above *
2. Then, place the softened cream cheese, sour cream, sugar, vanilla extract and lemon juice in a medium sized mixing bowl (DO NOT add the heavy whipping cream). Beat with an electric mixer until smooth. 
3. Next, in a different medium sized mixing bowl, beat the whipping cream until stiff peaks form (about 5 minutes). 
4. Then, fold the whipped cream into the cream cheese mixture until well incorporated. 
5. Next, fill a piping bag with the cream cheese mixture (I used a star tip), and pipe it onto each sliced strawberry.
6. Finish with a sprinkle of graham cracker crumbs.
7. Serve and enjoy! 

NOTES:

• The number of strawberries you need to match the amount of cream cheese mixture really depends on the size of the strawberries. I bought a large container of medium sized strawberries from Costco, and still ended up with a bit of leftover cream cheese mixture.
• You CAN make the cream cheese mixture (including whipped cream) the day before. My leftovers were the perfect consistency the next day. I may or may not have been eating it with a spoon.
• The strawberries can also be cut and prepped the day before, just be sure to place them in an air tight container with a paper towel so that they don't get soggy or end up with that weird refrigerator taste. 

Slow Cooker Sausage and Potato Casserole Recipe #comfortfood #slowcooker #casserole #potato #dinner

This Slow Cooker Sausage and Potato Casserole is a comfort dish that can be served for breakfast, lunch or dinner! #comfortfood #slowcooker #casserole #potato #dinner

Ingredients:
10.5 oz can cream of chicken or mushroom soup
2 1/2 cups shredded cheddar cheese
1 - 32 oz. bag of hash browns
14 oz. kielbasa, cut into small pieces
1 small onion, diced
1 cup milk
salt and pepper to taste

Instructions:

1. First, combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker.
2. Then, in a separate bowl, combine cream of chicken, milk, salt and pepper.
3. Next, pour over hash brown mix.
4. Then, sprinkle remaining cheese over top.
5. Next, cook on high for 3 hours. 
6. Serve and enjoy!

The Great Chicken Tetrazzini Recipe #comfortfood #chicken #dinner

Comfort food. This Chicken Tetrazzini recipe has been a family favorite for many years! It’s also a great dish to bring a new mom! Cheesy, Chicken Tetrazzini. One of our favorite meals, perfect for serving a crowd too! EASY and DELISH! #comfortfood #chicken #dinner

Ingredients:
4 chicken breasts, cooked, diced
2 cans cream of chicken soup
2 Tbsp parmesan cheese
2 cup shredded mozzarella cheese
16 oz thin spaghetti, cooked (or any of your favorite noodles)
½ cup butter (plus more for buttering pan)
2 cup sour cream
½ cup dry white wine (I use Beringer, but you can also use cooking wine)
1 tsp kosher salt
1/2 tsp ground black pepper

Instructions:

1. First, combine 1/2 cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine. Add cooked noodles.
2. Then, pour into a buttered 13x9. Sprinkle both cheeses on top.
3. Next, bake in a 300 degree oven for 45 minutes, covered with foil. Remove foil and bake uncovered for another 15 minutes.
4. May be made in advance and refrigerated (before cooking). However, add time if that is the case to heat thoroughly!
5. Serve and enjoy!

Ultimate Loaded Chicken Quesadillas Recipe #quesadillas #mexican #food

Loaded Chicken Quesadillas - The ultimate Quesadillas recipe! These are brimming with two kinds of gooey melted cheese and a flavorful, fajita style chicken and sautéed pepper filling. Talk about delicious Mexican comfort food everyone will go crazy for! #quesadillas #mexican #food

Ingredients:
6 oz. cheddar cheese, shredded (1 1/2 cups)
6 oz. monterrey jack cheese, shredded (1 1/2 cups)
1 1/4 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
6 (10-inch burrito size) flour tortillas
3 Tbsp butter, melted
2 tsp chili powder
1 tsp ground cumin
Salt and freshly ground black pepper
4 tsp olive oil, divided
2 cups chopped bell pepper (about 2, I use red and green)
2/3 cup chopped red onion
2 garlic cloves, minced
1 Tbsp fresh lime juice
Guacamole, sour cream, pico de gallo or salsa, for serving (optional)*

Instructions:

1. First, toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
2. Then, heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
3. Next, heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
4. Then, brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
5. Transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
6. Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
7. Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings.
8. Serve and enjoy!

Turkey Cranberry Sliders Recipe #sliders #thanksgiving #thanksgivingrecipes #thanksgivingleftovers

Have lots of Thanksgiving leftovers? Try these super easy and delicious Turkey Cranberry Sliders for a quick post Thanksgiving meal. #thanksgiving #thanksgivingrecipes #thanksgivingleftovers #recipe #recipes #sliders #appetizers

Ingredients:
2 cups diced turkey
1 cup cranberry sauce or relish
1 tbsp yellow mustard
1 tbsp Worcestershire sauce
1/2 tbsp dried minced onion
1 package Hawaiian Sweet Rolls (12 count)
6 slices Swiss (or favorite cheese)
6 tbsp butter
salt and pepper to taste
Parmesan cheese (optional)
dried parsley (optional)

Instructions:

1. First, preheat oven to 350.
2. Then, cover 9x13 baking pan with foil. Spray with cooking spray.
3. Next, remove rolls from package in one piece.
4. Then, cut entire slab of rolls in half lengthwise. (You will end up with one slab of "tops" and one slab of "bottoms".)
5. Place bottom slab in foiled cover pan.
6. Layer with turkey, cranberry sauce and cheese. (NOTE: You may need to warm the cranberry sauce for a few seconds in the microwave to make it a spreadable consistency.)
7. Add top slab of rolls.
8. Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls.
9. Cover with foil and let sit for 5-10 minutes.
10. Bake covered for 20 minutes.
11. Uncover and cook 5 additional minutes.
12. (Optional) Sprinkle with Parmesan cheese and parsley.
13. Slice into individual sliders and serve warm.
14. Serve and enjoy!

Loaded Fried Mashed Potatoes Are The Best Way To Hack Your Leftovers

Fried mashed potatoes are the best part about Thanksgiving leftovers. #easy #recipe #frying #fried #mashedpotatoes #potato #thanksgiving #leftovers #cheddar #cheese

Ingredients:
2 1/2 c. mashed potatoes
1 large egg, beaten
1 tbsp. finely chopped chives, plus more for garnish
Vegetable oil, for frying
1/2 c. shredded cheddar
1/2 tsp. hot sauce
1/2 tsp. kosher salt
All-purpose flour (optional)
1 Sour cream, for serving

Instructions:

1. First, in a large skillet over medium heat, add enough oil to fill pan a third of the way up. In a large bowl, stir potatoes, cheese, egg, chives, hot sauce, and salt until combined. (If your mashed potatoes are a little runny, add flour one tablespoon at a time until you can form dough balls.) 
2. Then, working in batches, scoop heaping tablespoons of mixture and drop into hot oil. Fry until golden on both sides, about 2 minutes per side. 
3. Next, top potatoes with sour cream and chives before serving.
4. Serve and enjoy!

The Ultimate Bacon Cheddar Ranch Pinwheels Recipe #pinwheels #crackchicken #bacon #appetizers

Bacon Cheddar Ranch Pinwheels are the ultimate party appetizers that you can put together in less than 20 minutes. #pinwheels #crackchicken #bacon #appetizers

Ingredients:
8 pieces bacon (cooked and chopped)
1/2 lb rotisserie chicken (shredded)
2 tablespoons green onion or chives (chopped)
3  large flour tortillas (or 6 smaller tortillas)
8 oz. cream cheese (softened)
1/2 cup Ranch dressing
1 cup cheddar cheese (shredded )

Instructions:

1. First, In a small mixing bowl, combine shredded chicken, cream cheese and Ranch, mix until smooth.
2. Then, stir in cheddar cheese, bacon, and chopped green onions.
3. Next, Spread in a generous layer over tortillas.
4. Then, roll tortillas tightly and slice into 1 inch pieces.
5. Serve & enjoy!

The Best Asian Ramen Noodle Salad Recipe #salad #ramennoodle #potluck #sidedish

This Asian Ramen Noodle salad takes 20 minutes to whip together and can be made the night before. Easy, quick and one of our favorite salads! Great for party, funeral, pot luck or baby shower. #salad #sidedish #asian #coleslaw #slaw #asiancoleslaw #ramennoodle #almonds #potluck #recipes

Ingredients:
1/4 cup rice vinegar
2 packages of Ramen Noodles (either beef or oriental flavor, we've used both and like them equally)
1/4 cup seeded sesame seeds, sunflower seeds or raw chopped peanuts
1/4 cup of slivered almonds
1/2 cup olive oil
3 Tablespoons Soy Sauce
1/2 cup sugar
1 14 ounce package prepackaged cole slaw mix
1 12 ounce package of prepackaged broccoli slaw mix (we've also done it with two broccoli slaw mixes)

Instructions:

1. First, preheat oven to 300*F.
2. Then, place almonds onto a prepared baking sheet and bake for 8 minutes until almonds are fragrant but not golden. Remove and set aside.
3. Next, while almonds are baking, make dressing. Combine olive oil, vinegar, soy sauce & sugar into a medium bowl and whisk until sugar is dissolved and well mixed. Set aside.
4. Then, in a large bowl mix together the broccoli slaw and cole slaw together.
5. Before opening the ramen noodle packages, break noodles into small pieces no bigger than 1/2 inch. Open and dump into slaw mix - reserving seasoning packets.
6. Add cooled almonds and sesame seeds to slaw mix and mix well.
7. Pour reserved seasoning packet contents into your dressing and mix again.
8. Pour entire dressing over slaw mixture and mix well.
9. Refrigerate for 3 hours or overnight. Serve chilled.
10. Note: I like to mix my salad again after 2 hours to make sure sauce stays evenly distributed.

The Best Sweet Potato Casserole Recipe #mashedpotatoes #potato #casserole #sweetpotato #thanksgiving #sidedish

Sweet Potato Casserole with Marshmallows and Pecan Streusel - Mashed sweet potato casserole topped with toasted marshmallows and a brown sugar cinnamon pecan streusel. The perfect side dish for Thanksgiving or any other holiday celebration. #mashedpotatoes #potato #casserole #sweetpotato #thanksgiving #sidedish

Ingredients:
Mashed Sweet Potatoes:
1/2 teaspoon ground cinnamon or pumpkin pie spice
2 tablespoons brown sugar
3 to 3- 1/4 pounds sweet potatoes* peeled and chopped into large chunks, see note
2 tablespoons unsalted butter
1/4 cup milk or half and half
salt to taste
Topping;
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup chopped pecans
4 tablespoons unsalted butter softened
1/4 cup brown sugar
1/4 cup all purpose flour for a sturdier streusel add and additional heaping tablespoon of flour
2 -3 cups mini marshmallows or more, if you'd like

Instructions:
Mashed Sweet Potatoes:

1. First, preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish (preferably a rectangle or oval so there's a decent surface area for the topping; I use an 8x11) and set aside.
2. Then, place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain really well and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
3. Next, transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they're already warm it will only take a few minutes). While the sweet potatoes are heating, prepare the topping.

Topping:

1. First, in a medium bowl, combine butter, brown sugar, flour, cinnamon and salt (I use a fork or rubber spatula to stir and mash the mixture), then mix in pecans.
2. Then, remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows (pinching pieces together with your fingers). Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 8-15 minutes, until the topping is bubbly and golden brown (keep an eye on it so the marshmallows don't burn). 
3. You can also place it under the broiler very briefly to add a little more color to the marshmallows. 
4. Note: the longer it is in the oven the more likely that the marshmallows will begin to melt. Allow to sit at room temperature for several minutes before serving

NOTES:
MAKE AHEAD TIPS:

• You can assemble the cooked and seasoned mashed sweet potatoes in a casserole dish and refrigerate tightly covered for 2 days (without any topping).
•  You can also prepare the streusel topping (without the marshmallows) and refrigerate that separately.
• Before serving, bring the streusel topping to room temperature. Heat the potatoes (without any topping) in the oven until heated all the way through (30-ish minutes depending on the size of your casserole dish. Or speed it along by microwaving). Once the potatoes are warmed through, sprinkle on the marshmallows and streusel and return to the oven for 8-15 minutes, until the marshmallows are lightly toasted (broil briefly for a darker color).
• See tips in the post about using CANNED YAMS.
• *Some grocery stores might have these potatoes labeled as YAMS. Make sure you purchase sweet potatoes/yams with orange flesh and pinkish brown skin. Scrape the skin a little to see the color of the flesh, if necessary.

The Best Green Bean Casserole Recipe #sidedish #greenbeans #casserole #thanksgiving

The Best Green Bean Casserole Recipe | This super quick and easy dish is a standard for Thanksgiving Dinner, but it's a perfect side dish for any meal, any time of the year. #sidedish #greenbeans #casserole #thanksgiving

Ingredients:
1 1/3 cups French’s French Fried Onions
¾ cup Milk
1 can Campbells Condensed Cream of Mushroom Soup (10 ¾ oz)
2 cans Green Beans, drained and rinsed (14 ½ oz)
¼ teaspoon Ground Black Pepper

Instructions:

1. First, In a medium sized mixing bowl, add the Mushroom Soup
2. Then, Add the milk.
3. Next, Add the Black Pepper.
4. Then, Add the Green Beans.
5. Add 2/3 cup of the Onions.
6. Stir mixture well.
7. Spoon into a 1 ½ quart casserole dish.
8. Bake at 350ºF for 25-30 minutes, or until the bean mixture is hot and bubbling.
9. Gently stir the bean mixture, sprinkle the remaining onions on top.
10. Bake another 5 minutes, or until the onions on top are golden brown.
11. Remove from oven.
12. Serve warm & Enjoy!

NOTES:
Frozen Green Beans may be used if preferred.

Easy Smothered Green Beans Recipe #sidedish #greenbeans #casserole

Easy Smothered Green Beans Recipe - canned green beans baked in bacon, brown sugar, butter, soy sauce and garlic. This is the most requested green bean recipe in our house. Everybody gets seconds. SO good!! Great for a potluck. Everyone asks for the recipe! Super easy to make. #sidedish #greenbeans #casserole

Ingredients:
1 lb bacon
1/4 cup low-sodium soy sauce
1-1/2 tsp garlic powder
5 (15-oz) cans green beans, drained
2/3 cup brown sugar
1/4 cup butter, melted

Instructions:

1. First, preheat oven to 350 degrees.
2. Then, pour drained green beans in an ungreased 9x13-inch pan.
3. Next, in a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.
4. Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.
5. Bake uncovered for 40 minutes.
6. Serve & Enjoy!

The Famous Skillet Chicken Recipe #chicken #skilletchicken #marrymechicken #30minutemeal #30minutemeals

The Famous Skillet Chicken Recipe | Famous skillet chicken in a sundried tomato parmesan cream sauce with fresh basil. #chicken #skilletchicken #marrymechicken #30minutemeal #30minutemeals

Ingredients:
3/4 cup Chicken Broth
1/2 cup Heavy Cream
1/2 cup Sundried Tomatoes (chopped)
1 Tablespoon Olive Oil
3-4 Large Chicken Breasts
Salt
Pepper
2 cloves Garlic (minced)
1 teaspoon Thyme
1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
1/4 - 1/2 cup Freshly Grated Parmesan Cheese
Fresh Basil

Instructions:

1. First, preheat oven to 375 degrees.  
2. Then, in a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
3. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  
4. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 
5. Serve & enjoy!

The BEST lasagna I EVER Made! #lasagna #Italianrecipes #bestlasagna #dinnerrecipes

This is seriously the BEST lasagna ever! Each and every bite is hot, meaty, cheesy, saucy perfection. There's also detailed instructions on how to MAKE AHEAD and HOW TO FREEZE. #lasagna #Italianrecipes #bestlasagna #homemadelasagna #Italianfood #dinnerrecipes

Ingredients:
Bolognese:
1 pound lean ground beef
1/4 teaspoon red pepper flakes
6-8 garlic cloves minced
1 28 oz. can crushed tomatoes
2 15 oz. cans tomato sauce
1 pound mild Italian sausage bulk or casings removed
1 medium yellow onion chopped
1 carrot diced
1 stalk celery diced
1/2 cup water
3 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1/4 cup chopped fresh basil or 1 tablespoon dried
1 1/2 tablespoons dried parsley or 1/4 cup fresh
1 tablespoon beef bouillon
1 tablespoon sugar more or less to taste
1 1/2 teaspoons balsamic vinegar
2 teaspoons dried oregano
1/2 tsp EACH dried thyme, salt, pepper
1 whole bay leaf
Cheese Filling:
1/4 teaspoon nutmeg
2 eggs
1/2 cup freshly grated Parmesan cheese
3 cups whole milk ricotta cheese
1 cup sour cream
1/4 cup chopped fresh basil or 1 tablespoon dried
Layers:
1 pound shredded mozzarella (4 cups)
1 cup freshly grated Parmesan cheese
15 classic lasagna noodles (NOT no-boil)

Instructions:

1. First, place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna – at least 30 minutes.
2. Then, in a Dutch oven or large pot, brown ground beef, sausage, onion, carrots and celery over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
3. Next, add all remaining Bolognese ingredients, cover, and bring to a boil. Remove lid and reduce heat to low. Simmer gently uncovered for 15-20 minutes, stirring occasionally, or until Bolognese is reduced but still saucy.
4. While sauce is simmering, preheat oven to 350 degrees F. Add all of the Cheese Filling ingredients to a large bowl and mix until combined.
5. To assemble, lightly grease a deep 9x13 pan. Spread 1 1/2 cups of meat sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles lengthwise and part of a 5th noodle on top to cover. Spread with a third of the ricotta cheese mixture. Top with 1 cup mozzarella cheese followed by 1/4 cup Parmesan cheese. Repeat layers (meat, noodles, ricotta, mozzarella, parmesan) 2 more times for a total of 3 complete layers. To finish, top with remaining meat sauce, remaining mozzarella (1 cup) and remaining Parmesan cheese (1/4 cup). (Pan will be very full.) Tent lasagna with foil and secure tightly all around the edges.
6. Then, place lasagna pan on a baking sheet and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Let stand 15 minutes before serving. Garnish with fresh parsley if desired.

NOTES:

• Italian Sausage.  Italian Sausage comes seasoned with Italian seasonings, primarily fennel.  Fennel is crucial for authentic Italian flavor so if you skip the Italian sausage, make sure you add some fennel to your meat sauce.
• Lean Ground Beef.  Take care you are using  (93/7)  lean ground beef so that the sauce doesn’t end up greasy.  You will also want to drain your meat of any excess grease after cooking.
• Mozzarella.  I prefer shredded mozzarella cheese over fresh mozzarella balls because I find them too watery for lasagna.  I also prefer shredded mozzarella cheese over sliced because its so much easier to evenly distribute. If you want to use mozzarella slices, then I suggest asking your deli counter to very thinly slice the mozzarella.
• Parmesan.  You don’t want to use the powdered or pre-shredded Parmesan cheese.  Freshly grated Parmesan tastes far superior and melts much better.

HOW TO PREP LASAGNA AHEAD OF TIME:

1. Assemble and Refrigerate. You can make and assemble the entire lasagna a day in advance and refrigerate.  I actually think the lasagna tastes better this way because the flavors have more time to develop and meld.
2. Make Sauce in Advance. You can make the sauce up to 3 days in advance and refrigerate it or freeze it for up to 3 months.  If you use cold, thawed sauce in your lasagna, you will need to bake your lasagna an addition 15 minutes or so.

HOW TO FREEZE UNCOOKED LASAGNA:

1. Assemble lasagna according to recipe directions in a freezer safe dish.
2. Cover lasagna tightly all around the dish with 2 layers of plastic wrap.
3. Cover the lasagna tightly with one layer of aluminum foil.
4. Label lasagna.
5. Place evenly in the freezer for up to 3 months.
6. When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
7. Remove plastic wrap and cover tightly with foil.
8. Bake lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE COOKED LASAGNA:

1. Bake lasagna according to directions in a freezer safe dish.
2. Let cool on the counter for one hour.
3. Cover lasagna with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
4. Cover lasagna tightly with a second layer of plastic wrap all the way around the dish.
5. Cover the lasagna tightly with one layer of aluminum foil.
6. Label lasagna.
7. Place evenly in the freezer for up to 3 months.
8. When ready to bake, place lasagna in the refrigerator the night before to thaw completely.
9. Remove plastic wrap and cover lasagna tightly with foil.
10. Bake entire lasagna according to directions, adding an additional 10-15 minutes.

HOW TO FREEZE INDIVIDUAL SERVINGS OF LASAGNA:

1. Bake lasagna according to directions.
2. Let lasagna cool completely then slice into individual servings.
3. Freeze lasagna in freezer safe plastic bags.
4. To reheat, bake individual servings at 350 degrees F for 30-35 minutes.

HOW TO COOK LASAGNA FROM FROZEN:

1. Remove plastic wrap from lasagna and cover tightly with foil.
2. Bake lasagna covered at 350 degrees F for 1 ½ hours.
3. Uncover and bake an addition 15-30 minutes or until hot and bubbly.

Easy Crockpot Ranch Pork Chops and Potatoes #crockpot #crockpotdinner #easydinner

Crockpot Ranch Pork Chops and Potatoes is a super quick, easy and no-fuss weekday dinner recipe. Just drop everything in your slow cooker and forget about it. Slow cooker pork chops will be a new family favorite! #crockpotporkchops #crockpotranchporkchops #crockpotdinner #porkchopsandpotatoes #easydinner

Ingredients:
2 Tablespoons Dry Ranch Seasoning
2 teaspoons Apple Cider Vinegar
3 Lbs Red Potatoes - quartered
6 (3/4 inch) Boneless Pork Chops (or bone-in if available)
1/2 Cup Olive Oil
2 Tablespoons Butter - cubed

Instructions:

1. First, sear pork chops in oiled skillet over medium/high heat. (optional)
2. Then, mix oil, ranch and apple cider vinegar.
3. Next, place potatoes and pork chops into slow cooker. Pour ranch mixture over the top and toss to coat potatoes and chops evenly.
4. Top with butter cubes.
5. Cooking on high heat for approximately 3 hours. On low, 5-6 hours. Salt/Pepper to taste.

Notes:
Some readers have expressed that this dish was not flavorful enough. If you prefer extra flavor follow the tips below:

• Sear pork chops
• Increase dry ranch mix amount to 4 Tablespoons
• Add 1 chopped sweet onion and 8 whole garlic cloves to potatoes

Easy Garlic Parmesan Chicken & Potatoes #slowcooker #crockpot #instantpot

Garlic Parmesan chicken & potatoes is an easy yet comforting dish that the entire family will enjoy. Make this meal in your slow cooker or Instant Pot. #slowcooker #crockpot #instantpot

Ingredients:
1/2 cup grated Parmesan cheese
1 cup shredded Parmesan cheese
2 garlic cloves, minced
2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb potatoes, chopped
1 tbsp garlic powder
1 tbsp Italian seasoning
1 tbsp extra-virgin olive oil
Salt & pepper to taste
3/4 cup low-sodium chicken broth (for IP)
2 tsp oil (for IP)

Instructions:
Slow Cooker:

1. Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Top with shredded Parmesan cheese and cook an additional 10-20 minutes until melted.

Instant Pot:

1. Turn the Instant Pot to saute. Once the IP is hot, add the oil & chicken and cook a few minutes on each side until slightly browned.
2. Add potatoes and all other ingredients EXCEPT the shredded Parmesan. Be sure to include the chicken broth. Stir to mix well.
3. Close lid and seal valve. Set high pressure and cook for 8 minutes (make sure internal temperature for the chicken is 165° Fahrenheit). Quick release pressure.
4. Top with shredded Parmesan cheese. Cook on WARM until cheese is melted.

Hearty Slow Cooker Beef & Noodles Recipe #beef #noodles #slowcooker #dinner #comfortfood

Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make! #beef #noodles #slowcooker #dinner #comfortfood

Ingredients:
1 pkg. (24 oz.) frozen home-style egg noodles
1 can (14 oz.) reduced-sodium beef broth
1 envelope (from a 2.2 oz. box) beefy onion soup mix
2-3 lb. beef roast
1 can (10.5-10.75 oz.) cream of celery or mushroom soup, undiluted
3-4 cloves garlic, minced
6-8 cups beef broth or water, more if desired
Salt and pepper, to taste

Instructions:

1. First, In a large bowl, combine the beef broth, beefy onion soup mix, cream of mushroom soup, and garlic cloves. Set aside.
2. Then, Place the roast in a 5-qt. (or larger) slow cooker. Add the soup mixture. Cover and cook for 8 hours or overnight on LOW, or until the beef shreds easily.
3. Next, In the morning, break beef apart and add 6 -8 cups of beef broth or water. Cover and continue to cook an additional 8 hours on LOW.
4. An hour before you eat, add egg noodles, salt and pepper. Cover and cook for an additional hour on HIGH or until noodles are tender. 
5. Serve & Enjoy!

One Pot Keto Sesame Chicken and Broccoli Recipe #keto #ketodiet #ketorecipes #lowcarb #lowcarbrecipes

This One Pot Keto Sesame Chicken and Broccoli is easy to make, only calls for inexpensive, real food ingredients, and best f all, it only dirties one pan. One Pot Keto Sesame Chicken and Broccoli – You must try this recipe. #keto #ketodiet #ketorecipes #ketogenic #ketogenicdiet #ketogenicrecipes #lowcarb #lowcarbrecipes

Ingredients:
1 ½ teaspoon arrowroot powder
1 clove garlic, minced
1 pound boneless, skinless chicken breast, cubed
1 teaspoon sesame oil
12 ounces broccoli florets
¼ cup coconut aminos, or soy sauce
1 tablespoon avocado oil (I use this brand)
½ teaspoon sesame seeds, plus extra for garnish
Salt and pepper, to taste
Red pepper flakes, for garnish
Green onions, sliced, for garnish

Instructions:

1. First, place the broccoli florets in a microwave safe bowl with 1 tablespoon of water and cover with a damp paper towel.
2. Then, microwave for 2 minutes until the broccoli is just becoming tender.
3. Next, in a small bowl, mix the coconut aminos and arrowroot powder and set aside
4. In a large skillet over medium heat, add the avocado oil and garlic and sauté until fragrant, about 1 minute.
5. Add the chicken to the skillet along with the salt and pepper, and sauté until cooked through, about 6 minutes.
6. Once the chicken is just about done, add the sesame seeds, sesame oil and broccoli to pan and sauté for an additional minute before pouring the coconut amino mixture over top.
7. Sauté for 1 to 2 more minutes until all ingredients are well incorporated.
8. Garnish with red pepper flakes, sesame seeds and green onions, before serving.
9. Serve & enjoy!

The Ultimate Chicken Quesadillas Recipe #quesadillas #mexican #food

The Ultimate Chicken Quesadillas Recipe! These are brimming with two kinds of gooey melted cheese and a flavorful, fajita style chicken and sautéed pepper filling. Talk about delicious Mexican comfort food everyone will go crazy for! #quesadillas #mexican #food

Ingredients:
6 (10-inch burrito size) flour tortillas
3 Tbsp butter, melted
1 tsp ground cumin
1 1/4 lbs boneless skinless chicken breasts, diced into 1/2-inch cubes
6 oz. monterrey jack cheese, shredded (1 1/2 cups)
2 tsp chili powder
Salt and freshly ground black pepper
4 tsp olive oil, divided
2 cups chopped bell pepper (about 2, I use red and green)
2/3 cup chopped red onion
2 garlic cloves, minced
1 Tbsp fresh lime juice
6 oz. cheddar cheese, shredded (1 1/2 cups)
Guacamole, sour cream, pico de gallo or salsa, for serving (optional)*

Instructions:

1. First, Toss chicken with chili powder, cumin, salt and pepper (about 3/4 tsp salt 1/2 tsp pepper).
2. Then, heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook and turn occasionally until fully cooked through, about 6 minutes. Transfer to a medium mixing bowl.
3. Next, heat remaining 2 tsp oil in same skillet. Add bell pepper and red onion and saute until tender, about 6 minutes, while adding in garlic during last 1 minute. Transfer to bowl with chicken, pour in lime and toss.
4. Brush top side of tortillas with melted butter. Wipe skillet clean with paper towels, heat over medium heat. Toss cheeses together.
5. Then, transfer one tortilla buttered side down to skillet. Working quickly sprinkle 1/2 cup cheese evenly over one half side of the tortilla then sprinkle with about 3/4 cup of the chicken mixture. Fold top half over, repeat with a second tortilla (you can fit two in the skillet at once).
6. Let cook until golden brown on bottom about 2 minutes, then carefully turn to opposite side and continue to cook until golden brown on bottom.
7. Repeat process with remaining tortillas, cheese and filling. Cut each quesadilla into 2 or 3 wedges. 
8. Serve warm with desired toppings. Enjoy!

NOTES:
Guacamole recipe HERE, Salsa recipe HERE. Fresh from the produce section of the store will work great too. Toppings not included in nutritional estimate.
If you have time use freshly grated cheese as it will have the best flavor, but if you don't have time a pre-shredded Mexican blend cheese will work here as well. Look for a package with the thicker shreds.

The Best Chicken Stew Recipe #chicken #stew #soup #comfortfood

This Chicken Stew has all of the comfort and none of the work. #recipe #easy #easyrecipes #chicken #stew #soup #comfort #food #comfortfood #carrots #potatoes

Ingredients:
1 1/2 lb. boneless skinless chicken breasts
3 sprigs fresh thyme
1 stalk celery, chopped
Kosher salt
2 tbsp. butter
2 large carrots, peeled and sliced into coins
Freshly ground black pepper
3 cloves garlic, minced
1 tbsp. all-purpose flour
1 bay leaf
3/4 lb. baby potatoes, quartered
3 c. Swanson Chicken Broth
Freshly chopped parsley, for garnish

Instructions:

1. First, in a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Then, add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
3. Next, remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. 
4. Garnish with parsley before serving.
5. Serve & enjoy!

Easy Chinese Fried Rice Recipe #friedrice #chinesefood

Chinese fried rice made with fragrant jasmine rice, carrots, peas, and scrambled eggs. This easy stir-fried dish turns plain white rice into flavorful grains lightly seasoned with soy sauce and tossed with colorful vegetables. #friedrice #chinesefood

Ingredients:
2 large eggs, whisked
1/4 cup minced white onion, (30g)
1 tablespoon minced garlic, (10g)
1 cup uncooked jasmine rice, (180g)
2 cups water, (480ml)
2 tablespoons vegetable oil, (30ml) divided
1/2 cup diced carrots, (70g) 1/4-inch dice
1 teaspoon sesame oil , (15ml)
1/2 cup peas, (65g) frozen, defrosted
1 tablespoon soy sauce , (15ml)
kosher salt, as needed for seasoning
white pepper, as needed for seasoning
2 tablespoon thinly sliced green onions, (6g)

Instructions:

1. First, in a 3-quart sized saucepan, rinse uncooked rice with cool water until it runs clear, then drain off excess water.
2. Then, add 2 cups of water to the washed rice.
3. Next, bring water to a boil and then turn down heat to a simmer and cover with a lid.
4. Simmer rice for 10 to 12 minutes, or until all of the water is absorbed and rice is tender.
5. Remove rice from the heat and allow to sit covered for 5 to 10 minutes.
6. Fluff rice with a fork and allow to cool to room temperature while preparing the other fried rice ingredients.
7. Heat a wok or large skillet over high heat.
8. Add 1 tablespoon of vegetable oil, once hot add in the rice.
9. Stir-fry the rice to evenly coated with oil, then spread and lightly press around the pan.
10. Allow to cook for 30 seconds, then stir. Repeat the spreading and stirring every 30 seconds for 5 minutes total, to encourage some light browning on the rice.
11. Make a large well in the center of the pan and add in 2 teaspoons of vegetable oil.
12. Add onion, garlic, and carrots, stir-fry in the center of the pan for 1 minute, then mix with rice to combine.
13. Make a large well in the center, add in 1 teaspoon vegetable oil and 1 teaspoon sesame oil.
14. Pour in whisked eggs, allow to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, stir to combine with the rice.
15. Add in soy sauce, stir to combine.
16. Add peas, stir to combine, and cook until warmed through, about 2 minutes.
17. Taste rice and season with salt and white pepper as desired.
18. Garnish rice with green onions, serve immediately.

This low carb taco casserole is such an easy dinner and my whole family enjoys it. It whips up in minutes and makes 6 servings with 5 net carbs each. You're going to love this one! #taco #casserole #lowcarb #dinner

INGREDIENTS:

• 4 eggs
• 1 tablespoon hot sauce
• 1/4 cup heavy whipping cream
• 1/2 cup grated cheddar
• 1/2 cup grated pepperjack cheese
• 1 pound ground beef
• 1/4 cup chopped onion
• 1 jalapeno minced
• 1 packet taco seasoning or homemade
• 1/4 cup water
• 2 ounces cream cheese
• 1/4 cup salsa

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Spray an 8x8 baking dish with non-stick spray.
2. Brown the ground beef in a large skillet over medium heat.
3. Add the onio and jalapeno to the beef and cook until onion is translucent. Drain any grease.
4. Stir in the taco seasoning and water and cook for 5 minutes.
5. Add the cream cheese and salsa and stir to combine.
6. Crack the eggs in a medium mixing bowl and whisk together with the hot sauce and heavy cream.
7. Pour the meat mixture into the prepared baking dish and top with the egg mixture.
8. Sprinkle with cheese and bake for 30 minutes or until eggs are set.
9. Cool 5 minutes before cutting and serving.

Easy Baked Mozzarella Chicken Rolls Recipe #healthy #dinner #chickenrecipe #recipe

This recipe for Baked Mozzarella Chicken Rolls is easy, delicious, and beautiful! #healthy #dinner #chickenrecipe #recipe

INGREDIENTS:
5 ounces fresh baby spinach
3 ounces fresh mozzarella cheese, thinly sliced
2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 clove minced garlic and olive oil for sauteeing
1/2 cup part-skim ricotta cheese
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
1/3 cup beaten egg whites (I used something similar to Egg Beaters)
1 cup marinara sauce
fresh basil for topping


INSTRUCTIONS:

1. First, Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Next, Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.
4. Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES: 
Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly.

Crazy Baked Chicken and Potato Casserole Recipe #chicken #potato #casserole

Crazy Baked Chicken and Potato Casserole Recipe – crazy delicious chicken potato casserole loaded with cheddar cheese, bacon and cream, easy recipe for the family #chicken #potato #casserole

INGREDIENTS:
8 oz boneless, skinless chicken breasts, cut into cubes
2 slices Canadian bacon, cut into pieces
2 medium-sized potatoes, peeled and cut into pieces
4 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon salt or to taste
1/2 teaspoon sugar
3 dashes ground black pepper
1/4 cup heavy whipping cream
1 cup shredded cheddar cheese
1 stalk scallion, green part only, cut into small rounds


INSTRUCTIONS:

1. First, heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan with some oil or butter.
2. Then, add the salt, sugar, and pepper to the heavy whipping cream. Lightly stir to combine well.
3. Next, spread the potatoes, follow by the chicken, in one single layer. Sprinkle the bacon, butter, and then top with half of the cheddar cheese and the scallions. Pour the heavy cream over top of casserole. Cover with aluminum foil and bake for 1 hour. Uncover the pan and bake for another 30 minutes. In the last 10 minutes, sprinkle with the remaining cheddar cheese and bake until the cheese is slightly crusty. Remove from the oven and serve immediately.

NOTES:
Instead of Canadian bacon, you can use 1 or 2 strips of bacon. If you use bacon, pre-cooked them until they are crisp first.

Easy Garlic Parmesan Roasted Sweet Potatoes Recipe #potatoes #recipe

Easy Garlic Parmesan Roasted Sweet Potatoes Recipe - #potatoes #recipe Tender, extra-flavorful Roasted Sweet Potatoes and easy to make. #potato

INGREDIENTS:
4 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
2 sweet potatoes, peeled and sliced
2 teaspoons minced garlic
1 tablespoon olive oil
2 tablespoons butter, melted
1/2 teaspoon Italian Seasoning
Fresh thyme


INSTRUCTIONS:

1. First, To cook the garlic parmesan roasted sweet potatoes: Preheat your oven to 400ºF (200ºC). Peel and cut sweet potatoes into thin slices.
2. Then,  Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a Ziploc bag and mix well. Throw in sweet potatoes and shake until well coated.
3. Next, Lightly butter a baking dish and arrange coated sweet potatoes into a spiral. Sprinkle with a little parmesan if you like.
4. Bake sweet potatoes for 18-22 minutes. Serve your garlic parmesan roasted sweet potatoes warm and sprinkle with thyme if desired.

Best Mini Twice Baked Potatoes Recipe #cheese #bacon #potato #loadedpotatoes

These Mini Twice Baked Potatoes are loaded with bacon and served with sour cream and fresh chives. Say hello to your new favourite finger food! #cheese #bacon #potato #loadedpotatoes

INGREDIENTS:
1/4 cup / 60ml Double/Heavy Cream
10 large Baby Potatoes
1 tbsp Butter
1/4 tsp Garlic Powder
3.5oz / 100g Bacon, cooked to preference and finely chopped
1/3 cup / 35g Cheddar, grated
Sour Cream, to serve
Fresh Chives, finely diced to serve
Salt & Black Pepper, to taste
Olive Oil


INSTRUCTIONS:

1. First, combine your potatoes with a drizzle of olive oil and a good pinch of salt and pepper. Roast in the oven at 220c/430f for 20mins or until golden, crispy and fork tender.
2. Then, allow to cool for a few minutes then slice in half. With a tsp/knife, scoop the majority of the potato out, leaving a thin outer layer to keep the skins sturdy. Combine the scooped out filling with your bacon, cheese, cream, butter, garlic powder and seasoning to taste.
3. Next, scoop 1 tsp of mixture back into each boat and place back on an oven tray. Pop them under the grill and broil for a few minutes until golden and crispy.
4. Serve with sprinkled fresh chives and sour cream.

NOTES:
To make these with regular potatoes, firstly ensure you weigh the potatoes. 10 baby potatoes weigh around 350g/12oz, so just adjust the filling measurements according to that. In terms of cooking, use the same method as these - bake then grill.
Calories based on using 1 tsp olive oil to roast and not taking into consideration any sour cream.

Perfect Cream Pie Cookie Bites Recipe #cookies #cream #pie #cookiesrecipe #cookiesbites

Perfect Cream Pie Cookie Bites - Practically Homemade | All of the awesome flavors you love from the traditional Cream Pie are turned into a cookie bite. They are quick to make, starting with a cake mix and instant pudding. Everyone will go crazy for these little cuties. #cookies #cream #pie #cookiesrecipe #cookiesbites

INGREDIENTS:
Cookie Cup:
2 eggs
1 box yellow butter cake mix
1 stick butter (softened)
Vanilla Cream Filling:
1 cup heavy whipping cream
1/2 cup milk
1 3.25 oz. pkg. instant vanilla pudding
Chocolate Ganache:
2 tbsp heavy whipping cream
2 tbsp semi-sweet baking chips


INSTRUCTIONS:
Cookie Cups:
Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup with non-stick cooking spray.  Pour yellow butter cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 7-8 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and let the cookie cool for 4-5 minutes.  Once cooled, go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation.  Move cookies to cooling rack and let them cool completely.
Vanilla Cream:
In a medium bowl combine instant vanilla pudding mix, heavy cream and milk.  Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks.  Move vanilla cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention.
Chocolate Ganache:
In a microwave safe bowl combine heavy cream and semi-sweet chocolate chips.  Microwave for 20 seconds and whisk.  If you get a silky and smooth consistency then you are finished.  If not, you need to add 10 second increments until you do.  Spoon a 1/4-1/2 teaspoon of ganache onto the top of each cookie cup.  Refrigerate until the ganache is set and serve or refrigerate for up to 4 days.

Air Fryer Steak Bites & Mushrooms Recipe #airfryer #steak #steakbites #dinner #steakbites

Air Fryer Steak Bites Recipe for Juicy Air Fried Steak Recipe | Juicy air fried steak bites in the air fryer is one of our favorite dinners, ever! #airfryer #steak #steakbites #dinner #steakbites

INGREDIENTS:
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 lb. steaks , cut into 1” cubes & patted dry
8 oz. mushrooms (cleaned, washed and halved)
2 Tablespoons Butter , melted (or oil)
salt , to taste
Minced parsley , garnish
Black pepper , to taste
Optional: Melted butter for finishing
Optional: Chili Flakes , for finishing

INSTRUCTIONS:

1. First, Combine the steak cubes and mushrooms. Coat with the melted butter and then season with Worcestershire sauce, garlic powder, salt and pepper.
2. Next, preheat the Air Fryer at 400°F for 4 minutes.
3. Spread the steak and mushrooms in even layer in air fryer basket. Air fry at 400°F for 10-18 minutes, shaking and flipping and the steak and mushrooms about 3 times through cooking process (time depends on your preferred doneness, thickness of the steak, size of the air fryer).
4. Check the steak to see how well done it is cooked. If you want the steak more done, add an extra 2-5 minutes of cooking time.
5. Garnish with parsley and drizzle with optional melted butter and/or optional chili flakes.  Season with additional salt & pepper if desired. 
6. Serve warm & enjoy!

Easy Instant Pot Chicken Burrito Bowls Recipe #instantpotrecipes #chickenburritobowls

Easy Instant Pot Chicken Burrito Bowls for a quick dinner that everyone will love. Easy all-in-one dinner Instant Pot Chicken Burrito Bowls have all your favorite ingredients found in a burrito but served in a delicious burrito bowl where you can add all your favorite toppings. #instantpotrecipes #chickenburritobowls

INGREDIENTS:
1 medium green bell pepper, sliced
2 1/4 cups chicken broth
1 packet of taco seasoning
1 medium red bell pepper, sliced
1 medium onion, sliced
3 boneless, skinless chicken breasts
15 ounce can sweet corn, drained
15 ounce can of black beans, rinsed and drained
1 can Rotel
2 cups long-grain rice

INSTRUCTIONS:

1. First, In the Instant Pot, pour just enough chicken broth to cover the bottom of the pot. Then place the chicken breasts along the bottom of the pot.
2. Next, Sprinkle the taco seasoning evenly over the chicken.
3. Then, Pour the corn, black beans, and Rotel into the pot. Try to pour them in different sections of the pot, so everything doesn't pile up in one place.
4. Add both the green and red bell peppers, and the onion. Again, spreading them evenly along the top, so they don't pile up too much.
5. Add the rice evenly to the pot. Then add the remaining chicken broth. Try to push the rice down so that it's covered by the broth.
6. Using your Instant Pot's instructions, pressure cook for 10 minutes. Once it's done cooking, allow it to slowly depressurize for 10 minutes. Then release the sealing valve to vent any remaining pressure.
7. Remove the lid. Using 2 forks pull the chicken meat apart so it becomes thin enough for a good taco consistency.
8. Stir well to incorporate all the ingredients and place the lid back on. Do not turn the Instant Pot on, but let it sit with the lid sealed for at least 5 minutes. This will finish cooking any rice that may have been sitting on the top and not cooked all the way through.
9. Enjoy in a bowl by itself, in a soft tortilla, or with tortilla chips. And don't forget your favorite toppings!